6 Serves
87 Mins
In a large mixing bowl, whisk together the rice flour, coconut milk, egg, sugar, turmeric, and a pinch of salt until you achieve a smooth, thin batter consistency.
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CreoleVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
15 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
151 mg / 4,700 mgSodium
113 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
9 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Heat the vegetable oil in a deep-frying pot over medium heat until it reaches approximately 175°C.
Dip the kokis mold into the hot oil for a few seconds to heat it, then carefully dip it into the batter, ensuring it does not cover the top of the mold.
Submerge the coated mold into the hot oil and gently shake it to release the kokis; fry until golden brown and crispy, then remove with a slotted spoon and drain on paper towels.
Allow the kokis to cool completely on a wire rack before serving.
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Egyptian
Hawaiian